About this recipe:Gentle braising is an excellent cooking method for fish, keeping it moist and succulent. Spiced with care and simmered in a little coconut milk, the fish here is delicious with plain noodles or rice. For a casserole with a livelier flavour, leave the seeds in the chilli or use one of the tiny, very hot Thai chillies.
1 tbsp sunflower oil
4 spring onions, chopped
1 red chilli, seeded and thinly sliced
2 celery sticks, thinly sliced
1 red pepper, seeded and thinly sliced
1 garlic clove, crushed
½ tsp fennel seeds
2 tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
1 can chopped tomatoes, about 230 g
120 ml (4 fl oz) coconut milk
300 ml (10 fl oz) fish stock, bought chilled or made with a stock cube
2 tbsp fish sauce or light soy sauce
1 can sliced bamboo shoots, about 220 g, drained
675 g (1½ lb) thick skinless white fish fillet, such as cod, hake, haddock or hoki, cut into chunks
16 raw tiger prawns, peeled
juice of ½ lime
2 spring onions, chopped
1 tbsp chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a large frying pan. Add the spring onions, chilli, celery and red pepper, and fry, stirring constantly, for 5 minutes or until the vegetables are slightly softened.
Stir in the garlic, fennel seeds, coriander, cumin and turmeric and cook for 1 minute. Add the tomatoes with their juice, the coconut milk, stock and fish sauce or soy sauce. Bring to the boil, then reduce the heat and cover the pan. Simmer for 5 minutes.
Stir in the bamboo shoots, white fish and prawns. Cover the pan again and simmer for 5–7 minutes or until the pieces of fish are just cooked and the prawns have turned pink. Stir in the lime juice.
Serve the braised fish at once, garnished with a sprinkle of chopped spring onions and fresh coriander.
Some more ideas
For a special meal, monkfish fillet can be used instead of the fish suggested in the main recipe. It takes slightly longer to cook, so increase the time in step 3 to 12–14 minutes.
Fennel and fennel seeds are said to aid digestion and help relieve stomach cramps. In India toasted fennel seeds are chewed to prevent bad breath. * Some studies have shown that chillies can help to reduce blood cholesterol levels. There are also reports suggesting that eating chillies can help to protect against gastric ulcers by causing the stomach lining to secrete a mucus which coats the stomach, thus protecting it from damage by irritants such as aspirin or alcohol.
I love thai green curry and this was a nice alternative. the recipe list seemed kind of daunting, but once you have the spices in order it's actually an easy dish ready in no time. Lovely, thanks xx - 28 Jan 2009